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- Recipes
- Ingredients
- Meat and poultry
- Beef
A lovely recipe for liver and onions, sure to win over even those who think they don't like liver. This recipe was handed down through the generations in my family.
102 people made this
IngredientsServes: 4
- 1 teaspoon olive oil, or more if needed
- 1 clove garlic, minced
- 4 large onions, thinly sliced
- 1 1/2 tablespoons finely chopped green pepper
- 1 1/2 tablespoons finely chopped red pepper
- 100g sliced fresh mushrooms
- salt and black pepper to taste
- 50g butter
- 450g calf's liver - skinned, deveined and sliced
- 4 tablespoons plain flour
- 450ml cold water
- 2 teaspoons beef stock granules
- 1 tablespoon red wine
MethodPrep:15min ›Cook:20min ›Extra time:35min › Ready in:1hr10min
- Heat the olive oil in a large frying pan over medium heat. Stir in the garlic, onion, green pepper, red pepper and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the frying pan, and place the butter in the centre of the frying pan. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half.
- Whisk together flour, water and beef stock granules in a bowl until combined. Pour mixture into the frying pan; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.
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Reviews & ratingsAverage global rating:(33)
Reviews in English (28)
I really enjoyed it I will definitely be having it again. MILEAGE.-14 Aug 2010
by Deborah Norris
Very tasty recipe. Because they were optional, I didn't add the peppers. Hubby and I ate almost every bite. Served it over baby red potatoes, and corn on the cob on the side. Wonderful balance of flavors.-24 Aug 2011
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